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Method and apparatus for enhancing biological product safety, flavor, appearance and shelf-life

a biological product and apparatus technology, applied in the field of biological and food product processing, can solve problems such as product degradation, achieve the effects of reducing atmospheric pressure, reducing production costs, and reducing labor intensity

Inactive Publication Date: 2011-01-13
GROVAC SYST INT L C
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  • Abstract
  • Description
  • Claims
  • Application Information

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Benefits of technology

"The present invention provides a method for processing biological products, such as foods and nuts, that reduces bacteria, fat, and off-flavor chemicals while improving shelf life and safety. The method involves using a dip vacuum processor to expose the biological product to a processing solution and a partial vacuum environment for a predetermined overall processing time. The method also promotes microbial intervention, stabilizes fat and scavenges free oxygen and iron radicals. The processed biological products have a fresher appearance and more pleasant odor. The invention also includes a control program that automates the processing and optimizes performance based on data collected from sensors. Overall, the invention provides a more effective and efficient way to process biological products."

Problems solved by technology

The processing promotes microbial intervention, which greatly diminishes the bacteria count in the biological product that results in degradation of the product.

Method used

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  • Method and apparatus for enhancing biological product safety, flavor, appearance and shelf-life
  • Method and apparatus for enhancing biological product safety, flavor, appearance and shelf-life

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Embodiment Construction

[0020]The principles of the present invention and their advantages are best understood by referring to FIGS. 1-3 of the drawings, like numerals being used for like and corresponding parts of the various drawings.

[0021]Although the invention has been described with reference to specific embodiments, these descriptions are not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternative embodiments of the invention will become apparent to persons skilled in the art upon reference to the description of the invention. It should be appreciated by those skilled in the art that the conception and the specific embodiment disclosed may be readily utilized as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. It should also be realized by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention as set forth in the ap...

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Abstract

A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application claims the benefit of U.S. Provisional Patent Application No. 60 / 844,223 filed Sep. 13, 2006.FIELD OF INVENTION[0002]The present invention relates in general to the processing of biological and food products and, more specifically, for processing said food and biological products to reduce bacteria and fat content and improve flavor, product appearance, and shelf-life.BACKGROUND OF INVENTION[0003]The food processing industry is continually developing new approaches to preparing food products for human consumption. Generally, these approaches attempt to improve the overall consistency and quality of food and biological products delivered to the consumer. In addition, there is a desire in other industries that handle and process certain biological products that end-consumers see and purchase, such as cut flowers, to improve their appearance and shelf-life. In particular, processors adopt various methods and systems to impro...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L3/34A01N3/02A01G5/06B01J19/00B05C11/00B65D81/20
CPCA23L1/015A23L1/2115A23L1/211A23L1/2003A23L5/20A23L11/03A23L11/30A23L11/34
Inventor GROVES, BILLY M.WHITBECK, ETHAN
Owner GROVAC SYST INT L C
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